Simple Braised Tofu 醬燒豆腐

More is less is all I can say about this simply prepared tofu dish. My grandmother used to say "a good cook must be able to serve the simplest dishes and be proud of everyone of them" and I can't agree more.

I think this will be a perfect dish to have before or after the impending big Christmas meal many of us are going to have.

Feel free to play with the seasonings a little; hot bean paste, hoisin sauce or a handful of mashed up fermented black beans perhaps?

recipe from the tummies' kitchen
serve 2 to 4 as part of a Chinese meal
you'll need;
1 container of fresh soft tofu, halved sidewise
oil for cooking
3 garlic cloves, roughly chopped
2 to 3 bird chillies, chopped
3 tbs of oyster sauce or  mushroom sauce*
2 tbs of light soy
1 tbs of dark soy
1 tsp of sesame oil
2 tbs of sugar
dash of white pepper
dash of Chinese cooking wine
1 cup of water
3 spring onions, cut into 3 cm lengths
* use mushroom sauce or vegetarian oyster sauce for a vegetarian version

Prepare the garlic, chillies and spring onions.

Pan fry tofu on both sides until golden,  remove and set aside.

Saute garlic and chillies with a little cooking oil then add in the seasonings and water.

Return the tofu to the wok and let simmer for 5 to 10 minutes.

When the sauce has reduced by half add in the spring onions and cook for a minute more.

A bowl or two of pipping hot steamed rice is all you need to go with this simple but delicious dish.